Easy and Versatile Breakfast Frittata

Easy and Versatile Breakfast Frittata

This is a very versatile recipe that allows you to add or remove any ingredients you fancy or have in your fridge. This is especially good with leftovers that you want to clear out.

Category Breakfast
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Author Lianne Low


  • 1.25 cups diced butternut squash
  • 1/2 cup Swiss brown mushrooms sliced
  • 2 cloves garlic chopped
  • 1 cup fresh tomatoes diced
  • 1/2 cup broccoli florets
  • 1/2 zucchini diced
  • 4 oz shredded chicken breast already cooked (optional)
  • 7 eggs
  • 1 tbsp smoked paprika
  • Salt and pepper to season
  • 1 tbsp olive oil plus extra for baking the squash


  1. Preheat oven to 400 degrees Fahrenheit.

  2. Oil the baking tray, and place the diced butternut squash on it. Sprinkle with smoked paprika and bake for 15 minutes. Then remove the butternut squash from the oven and set aside, leaving the oven on.

  3. Heat an oven-proof deep pan on medium to high heat, add the olive oil and garlic, and fry until fragrant. Careful not to burn, or you will have a bitter taste.
  4. Add the mushrooms and broccoli florets and fry until the mushrooms are brown and the broccoli has a slight char.
  5. Add the tomatoes and zucchini and fry until the tomatoes break down.
  6. Add the shredded chicken breast and the reserved pumpkin. Season with salt and pepper.
  7. Crack the eggs into a bowl, and beat them with a fork until combined. Pour it over the mixture and allow the bottom of the frittata to brown on the stove for 5 minutes.
  8. Place the pan into the oven and bake for 5-7 minutes, until you get a nice golden brown top.
  9. Serve and enjoy with your morning cuppa.

Recipe Notes

You can leave the chicken out to make this vegetarian.